Ingredients:
1 lb pasta ( bucatini or penne)
1 tablespoon extra virgin olive oil
1 garlic cloves, smashed ( that’s what it says!)
1 small shallots, minced
2 pinches chili flakes ( to taste)
1/2 cup olives, preferably oil-cured, pitted, sliced
1/4 cup large capers, well rinsed ( salt-cured)
1/2 cup chickpeas, drained
1/4 cup flat leaf parsley, chopped
1/4 cup mint leaves, chopped
salt and black pepper, to taste
1/2 cup coarse breadcrumbs, lightly toasted
1/4 cup parmesan cheese (optional)
Directions:
Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.